Comments on: Bean Curd Sheets http://laocook.com/2007/07/16/bean-curd-sheets/ Kitchen Blog, Lao Cuisine, Lao Food, Laotian Chef, Laocook, Thai Laotian Cooking, Recipes, Laos, Vientiane, Lao Chef Tue, 27 Jul 2010 12:54:08 +0000 hourly 1 http://wordpress.org/?v=3.0 By: Vienne http://laocook.com/2007/07/16/bean-curd-sheets/comment-page-1/#comment-22060 Vienne Fri, 14 Aug 2009 23:05:28 +0000 http://laocook.com/2007/07/16/bean-curd-sheets/#comment-22060 Hola Olivia and Manolo. Bean Curd sheets are great and so versatile. Thanks for the recipe Manolo! Making the sheets can take some work, but I know that they can be purchased at Asiatic or Oriental stores. You should experiment with them, experimentation is a wonderful thing! :biggrin: Hola Olivia and Manolo.

Bean Curd sheets are great and so versatile. Thanks for the recipe Manolo!

Making the sheets can take some work, but I know that they can be purchased at Asiatic or Oriental stores. You should experiment with them, experimentation is a wonderful thing! :biggrin:

]]> By: manolo http://laocook.com/2007/07/16/bean-curd-sheets/comment-page-1/#comment-22004 manolo Wed, 08 Jul 2009 13:26:31 +0000 http://laocook.com/2007/07/16/bean-curd-sheets/#comment-22004 1/2 k. of ground lean pork 1 large onion, finely chopped 1 tbsp. of finely chopped garlic 1 medium-sized carrot, finely chopped 3 tbsps. of soy paste 1 tbsp. of brown sugar 1 tsp. of salt 1/2 tsp. of ground black pepper 1 egg, beaten 4 pcs. of tawpe (bean curd sheets) 1 tsp. of cornstarch cooked in 1/4 c. of water to form a paste 1-1/2 c. of cooking oil Instructions Soak the tawpe in cold water for five minutes to soften. Drain and carefully dry with paper towels. Mix together the pork, garlic, onion, carrot, soy paste, salt, pepper, sugar and beaten egg. Divide into four portions. Lay a piece of tawpe and place 1 portion of the meat mixture at the center. Shape the meat mixture into a log. Brush all the sides of the tawpe with the cornstarch paste. Roll tightly, folding the sides inward as you roll. Repeat for the rest of the meat mixture and tawpe. Heat the cooking oil in a large skillet or wok until it starts to smoke. Carefully lower the tawpe-covered meat into the hot oil. Allow an interval of 60 seconds before adding the next, and so on. Fry over high heat until golden, about 8-10 minutes, letting the kikiam roll in the hot oil for even cooking and color. Drain on paper towels and allow to cool for 10 minutes before slicing. Serve with sweet-and-sour sauce. -- serve with sweet/sour sauce.. 1/2 k. of ground lean pork
1 large onion, finely chopped
1 tbsp. of finely chopped garlic
1 medium-sized carrot, finely chopped
3 tbsps. of soy paste
1 tbsp. of brown sugar
1 tsp. of salt
1/2 tsp. of ground black pepper
1 egg, beaten
4 pcs. of tawpe (bean curd sheets)
1 tsp. of cornstarch cooked in 1/4 c. of water to form a paste
1-1/2 c. of cooking oil
Instructions
Soak the tawpe in cold water for five minutes to soften. Drain and carefully dry with paper towels.

Mix together the pork, garlic, onion, carrot, soy paste, salt, pepper, sugar and beaten egg. Divide into four portions.

Lay a piece of tawpe and place 1 portion of the meat mixture at the center. Shape the meat mixture into a log. Brush all the sides of the tawpe with the cornstarch paste. Roll tightly, folding the sides inward as you roll. Repeat for the rest of the meat mixture and tawpe.

Heat the cooking oil in a large skillet or wok until it starts to smoke. Carefully lower the tawpe-covered meat into the hot oil. Allow an interval of 60 seconds before adding the next, and so on. Fry over high heat until golden, about 8-10 minutes, letting the kikiam roll in the hot oil for even cooking and color. Drain on paper towels and allow to cool for 10 minutes before slicing. Serve with sweet-and-sour sauce.
–
serve with sweet/sour sauce..

]]> By: Olivia http://laocook.com/2007/07/16/bean-curd-sheets/comment-page-1/#comment-21321 Olivia Thu, 23 Oct 2008 14:59:55 +0000 http://laocook.com/2007/07/16/bean-curd-sheets/#comment-21321 Do you have any recipes using the bean curd skins? i love them and eat them whenever i go to a restaurant that has them but i would love to be able to cook them myself! Do you have any recipes using the bean curd skins?
i love them and eat them whenever i go to a restaurant that has them but i would love to be able to cook them myself!

]]> By: Vienne http://laocook.com/2007/07/16/bean-curd-sheets/comment-page-1/#comment-18647 Vienne Sun, 09 Sep 2007 13:36:13 +0000 http://laocook.com/2007/07/16/bean-curd-sheets/#comment-18647 Hola Malou, We used 2 kilos of Dried Soy Beans, washed them in two changes of water, then covered them with water for 12 hours (making sure that the water was 6 inches over the beans). After 12 hours the beans would have soaked up all the water and be swollen. We then blitzed them in a machine, adding some more water to help the process along. We placed everything in a large pan and let it settle, before slowly heating it. You will see that the Bean pulp will fall to the bottom, and all the liquid will rise, this is when we seperate the pulp from the liquid, we do it because we dont want the pulp burning at the bottom of the pan. On a gentle heat, a skin will form on the surface, when you can see that it is thick enough to lift out with a long chopstick, it is ready to be removed, another skin will form in a few moments in its place, and so forth. Hope that helps!. Hola Malou,

We used 2 kilos of Dried Soy Beans, washed them in two changes of water, then covered them with water for 12 hours (making sure that the water was 6 inches over the beans). After 12 hours the beans would have soaked up all the water and be swollen.

We then blitzed them in a machine, adding some more water to help the process along.

We placed everything in a large pan and let it settle, before slowly heating it. You will see that the Bean pulp will fall to the bottom, and all the liquid will rise, this is when we seperate the pulp from the liquid, we do it because we dont want the pulp burning at the bottom of the pan.

On a gentle heat, a skin will form on the surface, when you can see that it is thick enough to lift out with a long chopstick, it is ready to be removed, another skin will form in a few moments in its place, and so forth.

Hope that helps!.

]]> By: Malou http://laocook.com/2007/07/16/bean-curd-sheets/comment-page-1/#comment-18566 Malou Mon, 03 Sep 2007 10:53:10 +0000 http://laocook.com/2007/07/16/bean-curd-sheets/#comment-18566 i would also like to make my own bean curd sheet. can you please provide the recipe. many thanks. i would also like to make my own bean curd sheet. can you please provide the recipe.

many thanks.

]]> By: Vienne http://laocook.com/2007/07/16/bean-curd-sheets/comment-page-1/#comment-17266 Vienne Sun, 22 Jul 2007 22:08:49 +0000 http://laocook.com/2007/07/16/bean-curd-sheets/#comment-17266 Hi Elgin, We bake sometimes, normally when preparing Euro Foods, but at times we also make Asian bakery. At the moment we dont have a recipe for the Baguette that you are looking for, but are you looking for the actaul Bread Recipe? or the Fillings? We will all be taking our holidays back home soon, and if we find the recipe out, we will be sure to post it here. Hi Elgin,

We bake sometimes, normally when preparing Euro Foods, but at times we also make Asian bakery.

At the moment we dont have a recipe for the Baguette that you are looking for, but are you looking for the actaul Bread Recipe? or the Fillings?

We will all be taking our holidays back home soon, and if we find the recipe out, we will be sure to post it here.

]]> By: elgin http://laocook.com/2007/07/16/bean-curd-sheets/comment-page-1/#comment-15762 elgin Wed, 18 Jul 2007 02:41:58 +0000 http://laocook.com/2007/07/16/bean-curd-sheets/#comment-15762 So you DO bake! Have you gotten a good lao/vietnamese baguette recipe yet? So you DO bake! Have you gotten a good lao/vietnamese baguette recipe yet?

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